This is a delicious dish and particularly impressive to prepare as a starter for a special occasion for friends or family—and it can be eaten by those who are gluten/ wheat intolerant.


  • 60 g (2 oz) quinoa flour

  • salt and pepper

  • 2 extra large eggs, lightly beaten

  • 180 g (6 oz) moist coconut flakes

  • 60 g (2 oz) quinoa flakes

  • 24 large green shrimp (prawns), peeled, deveined, tails intact

  • 2–3 tablespoons light olive oil, for frying

  • fresh cilantro (coriander), for garnish

  • lime wedges, to serve

  • extra cilantro (coriander) leaves, to serve

  • Mayonnaise

  • 250 g (9 oz) whole egg mayonnaise

  • 3–4 tablespoons fresh cilantro (coriander), finely chopped

  • 1 long red chili, deseeded and finely chopped

  • juice of ½–1 lime


  • 1.

    Place the flour in a bowl and season with salt and pepper. Place the eggs in a separate bowl.

  • 2.

    Mix together the coconut flakes and quinoa flakes and place in another bowl.

  • 3.

    Rinse the shrimp under cold water then pat dry with paper towels to absorb moisture.

  • 4.

    Coat the shrimp with seasoned flour then shake off any excess. Dip into the beaten eggs and then roll in the coconut mixture pressing quite firmly to coat well.

  • 5.

    To make the mayonnaise, mix together the whole egg mayonnaise, cilantro, chilies and lime juice. Set aside in the refrigerator for at least an hour before using.

  • 6.

    Add enough oil in a frying pan so that it will come half way up the thickness of each shrimp. Heat to medium-hot and cook the shrimp, a few at a time, until golden and crisp, about 2 minutes each side. Drain the shrimp on paper towels.

  • 7.

    Serve with mayonnaise, lime wedges and a sprinkle of coriander leaves.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 74015kj
  • Fat Total 8214g
  • Saturated Fat 1241g
  • Protein 14g
  • Carbohydrate 43g
  • Sugar 3g
  • Sodium 61548mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is featured in Quinoa, Flakes, Flour & Seeds by Rena Patten, New Holland Publishers (RRP $35). 

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